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HAPPY SATURDAY! Waking up to thunder, rain, and lightning was unexpected, but welcome! It’s been a slow morning with green smoothies and toast with goat cheese and tomato slices. I’ll be relaxing at home until our Jr. High pool party this evening 🙂 What are your Saturday plans?

Here is what the past (VERY busy/overwhelming/sad/happy/blessed) three weeks looked like:

Monday = chores & 5 loads of laundry day. Little did I know that this one of my last Mondays at home for a while. I was asked to pick up more hours at work and while it keeps me away from what I love doing most (home-making), I am earning a little extra money for the future. 🙂

The picture doesn’t really do it justice, but this dinner was, in the words of my husband, “restaurant quality.” White wine braised chicken thighs, savory wild rice, and steamed asparagus with olive oil and garlic.

Starbucks has been tempting me lately.

Dinner when Bret is gone: Eggs. Every. Single. Time.

The neighborhood.

I work within two (now three) separate youth ministries. Sometimes the same type of events fall at the same exact times. This time it happened with a Parent Dessert Night that I helped put on. Costco run to the max!

Now that I am sufficiently hungry…let’s talk about this RICH and CREAMY Pumpkin Spice Ice Cream. It has the finest ingredients, the perfect pairing of spicy sweetness, and just a little something special at the end.

Ever heard of the term Mis-en-place? It’s a planner’s heaven and baker’s best friend. Basically, it is a gathering and prepping of all your ingredients ahead of time. A helpful way to stay organized and make sure you have everything you need.

That being said:

Mis-en-place, like a boss.

You know who else does things like a boss? Williams-Sonoma. I can always look to them for a great recipe to jump off from and adapt. Here we go!

Ingredients:

1 cup pumpkin puree (I used canned)

1 tsp. pure vanilla extract

2 cups heavy cream (I used Horizon brand)

3/4 cup packed brown sugar

5 egg yolks

1 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp ground nutmieg

1/4 tsp. salt

Ice water/ice cubes (for setting)

1 Tbsp. Hennessy Cognac (yup)

Directions:

In a medium-sized tupperware, whisk together the pumpkin puree and vanilla extract. Seal your tupperware and refrigerate for at least 3 hours or up to 1 day.

In a medium-sized saucepan, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar and cook over medium heat. Cook until you can see bubbles forming around the edges of the pan (no more than 5 minutes).

Meanwhile, in a large bowl, whisk together the 5 egg yolks, cinnamon, ginger, nutmeg, salt, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar until well combined/sugar dissolves.

Next, remove the cream mixture from the heat. Slowly whisk about 1/3 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the sauce pan.

Cook over medium heat, keeping the custard at a low simmer and stirring continuously with a wooden spoon. The mixture should turn into a custard that will be thick enough to coat the back of your wooden spoon. this will be the sign that it is ready and should take no more that 5 minutes (Do not allow the custard to boil).

Meanwhile, fill a large bowl with ice water and ice cubes. Strain your custard through a fine-mesh strainer and into a medium-sized bowl. Place that bowl into the bowl filled with ice water. This allows the custard to set and cool. Then, after a few minutes, whisk the pumpkin mixture into the custard.

Cover your pumpkin custard with plastic wrap, pressing it directly on to the surface of the custard. This prevents a skin from forming on the top while chilling. Refrigerate the pumpkin custard at least 3 hours or up to 1 day.

Transfer the pumpkin custard to an ice cream maker and churn according to the manufacturer’s instructions.

Add the Cognac during the very last minute of churning. Transfer the ice cream to a freezer-safe sealed container. Freeze for at least 3 hours or up to 3 days, (if you can wait that long) before serving.

Makes about 1 quart. ENJOY!!!

I brought a quart of this Pumpkin Spice and some Apple Spice to Community Group and they were both devoured. Noted: this recipe is a definite crowd pleaser!

Fall in Southern California isn’t exactly what you would expect. Today is November 14th and it’s supposed to be 80 degrees outside! If I could have any season last all year long, it would definitely be summer, so don’t get me wrong…I’m more than pleased. BUT at the same exact time, all I want to do is wear a beanie and my black jeans with a cozy scarf.

I also want to eat all things squash, pumpkin, and apple. This week I made a few recipes to satisfy my cravings, but today I am sharing the easiest and best for hospitality.

Pumpkin Spice Coffee Cake with Streusel Topping. YUM.

Honestly YUM really inspired me, so I made their recipe and tweaked it just a bit. I also brought it to my Church Community Group the other night and everyone really loved it. It’s not overly sweet so it works for breakfast or dessert! It goes so well with a cup of coffee (shocker) or black tea. I also really liked that it got me into the fall season, even if the weather is not matching up quite yet.

My friend from work went into anaphylactic shock and I rushed him to the E.R. (prayers appreciated), I’m planning 3 youth weekend trips for this weekend (2 of which are camping trips), I worked out like a lunatic to blow off steam, and now I am just feeling totally brain-dead.

As far as tonight goes, I definitely still have a sink full of dishes to do, major details to plan/nail down, and lunch-packing to do (and why am i writing a blog at 9:30 at night?). BUT…dessert will be happening. It just has to. In 3, 2, 1….

I think I am going to have some homemade lemon froyo. What about you?

I hope you enjoy something delicious tonight. Whether it’s chocolate chips straight out of the bag, a piece of fresh fruit, or something decadent that would make me extremely jealous – like homemade tiramisu! Just enjoy!

Once life calms down a little, I am inspired to FINALLY try homemade ice cream. And when it comes to ice cream, I trust my friend Nicole.

As always, dessert is a sweet treat that brings happiness with every bite, but the Lord and Savior Jesus is my true comfort. He is the incredible source of grace that sustains me through weeks like this one…and each and every day for that matter. Praise Him – the One whom I adore.

34 weeks in this year so far, and summer is practically over. I love summer so much and I can’t believe its almost gone. Time goes by so quickly, and I am very glad to have these photo-documented posts to remind me of life’s joys, challenges, and changes. I hope your week was blessed with God’s grace! Enjoy all the coffee….

Work meetings usually include coffee. A perk I truly appreciate.

Tea and raw desserts with some of my besties and our moms.

A closer look: apple crisp, fudge brownie, and strawberry shortcake.

Sometimes the ceilings fascinate me.

Such pretties.

Green tea shaved ice for Joce.

More coffee. On an adventure with Paloma!

Iced teas in Coronado.

Lunch order.

Scrabble with Nannie.

Yes…more coffee.

Sunday Cocktail: fresh lime juice, honey whiskey, and ginger beer. Next time with fresh mint and a ton more lime juice.

Ever curious about where to go for yummy food & drink down in San Diego? Well…I’m not an expert, but I am excited to share with you a few of our favorite places.

My wonderful husband planned a San Diego date for us last Saturday and it was SO fun and truly felt like a mini-stay-cation. He really spoiled me and put so much thought into every part of the day. He knows how much I love food, so taking me all over town for treats was absolutely fantastic.

Hopefully you go check out these spots for yourself! You won’t regret it!

Cooking away from home can be tricky.
Cooking healthy away from home can be almost impossible!
However, I was very determined to make it happen, so I am writing today to share some of the things that worked for me when planning out the menu for our big trip!
Below, you will find a full menu with options for breakfast, lunch, dinner, and (of course) dessert! These meals are simple, healthy, and delicious! What more could you ask for while camping?

I did my shopping at 3 different stores for these meals:

Sprouts for all produce

Trader Joes for meat, eggs, bread and fun snacks

Vons for the “just add water & shake” pancake mix and s’mores supplies.

Most of these meals are very self-explanatory and you can add your personal twist however you would like! But make sure to look for a couple helpful recipes down below too. Enjoy!

8. Bring opposite corners of foil square together and seal together tightly. Make sure nothing will leak or fall out and that the seal is secure.

9. Roast on campfire grill for 15 minutes. Turn every 5 minutes.

10. Enjoy a healthy and hearty campfire meal! And treat yourself a glass of bordeaux if you can!

RECIPE: Skillet Garlic Potatoes

Note: Before you leave for your trip you should oven-bake your potatoes. Wash each potato, rub with kosher salt, wrap in foil and bake at 375 degrees for 30 minutes. This will help the cooking process along while you’re out camping!

Ingredients:

Cast iron skillet

3-5 russet potatoes (remember: oven-baked ahead of time!)

2 cloves of garlic

2 Tbsp butter

Season with salt and pepper

Directions:

1. Make sure fire is hot and ready to cook with.

2. Mince garlic cloves.

3. Slice potatoes into 1/4 inch think slices.

4. Melt butter in cast iron skillet. Add garlic shortly after.

5. Add potatoes to skillet. Season with S&P. Turn every couple minutes.

6. Your potatoes will be done in 5-10 minutes. They will turn golden brown and the garlic will get crispy!

7. ENJOY!

RECIPE: Vegetable Soup

Note: This soup is made entirely ahead of time at home. Bring the serving sizes you need in an airtight container to place in the cooler. The soup can be warmed in a pot over the fire and served with rolls.

Ingredients:

1 cup of dried beans (I used black eyed peas)

1 cup of red or gold potatoes, cubed

2 medium leeks, rinsed well and chopped

3 medium carrots, diced

3-4 red plum tomatoes, cubed

1 zucchini, cubed

1 1/2 cups green beans, cut into 1 inch pieces

1 cup fresh or frozen peas

4 cups of vegetable or chicken broth

1 tsp thyme

1 bay leaf

2 tsp granulated garlic

season with salt and pepper

Directions:

1. In a large pot, cover your beans with 6 cups of water. Cover and bring to a rolling boil.

2. Drain and rinse the beans. Return the beans to the pot and cover with 12 cups of water.

3. Add the thyme and bay leaf and bring to a rolling boil. Reduce heat to simmer.